Effortless & Flavorful: No-Knead Skillet Olive Bread Recipe

Craving the taste of freshly baked, artisan bread but dreading the kneading process? Look no further! This No-Knead Skillet Olive Bread recipe is your answer. It’s incredibly easy to make, requires minimal effort, and delivers a crusty, flavorful loaf perfect for sandwiches, dipping, or simply enjoying on its own. The beauty of this recipe lies in its simplicity – a long, slow rise allows the dough to develop incredible flavor without any strenuous kneading. And baking it in a skillet creates a wonderfully crisp crust. Get ready to impress yourself and your loved ones with this foolproof and delicious bread!

Why You’ll Love This No-Knead Skillet Olive Bread

• Effortless: As the name suggests, there’s absolutely no kneading required. Just mix, let rise, and bake!
• Flavorful: The long fermentation process creates a complex and delicious flavor profile. The addition of olives adds a salty, briny burst that complements the bread perfectly.
• Crispy Crust: Baking in a preheated skillet creates a wonderfully crisp and golden-brown crust that’s irresistible.
• Versatile: Enjoy it on its own, use it for sandwiches, serve it with soups or salads, or dip it in olive oil and balsamic vinegar. The possibilities are endless!
• Beginner-Friendly: This recipe is perfect for beginner bakers. It’s simple, straightforward, and virtually foolproof.
• Impressive: Despite its ease, this bread looks and tastes like it came from a high-end bakery.

Ingredients You’ll Need

Here’s what you’ll need to make this delicious No-Knead Skillet Olive Bread:

• 3 cups (360g) All-Purpose Flour: All-purpose flour provides the structure for the bread. You can also use bread flour for a slightly chewier texture. Make sure to spoon and level the flour for accurate measurement.
• 1 ¾ teaspoons (7g) Active Dry Yeast: Active dry yeast is what makes the bread rise. Make sure your yeast is fresh for the best results. You can proof the yeast by dissolving it in warm water with a pinch of sugar for about 5-10 minutes to ensure it’s active. If it foams up, it’s good to go!
• 1 ½ teaspoons (9g) Salt: Salt enhances the flavor of the bread and controls the yeast activity. Don’t skip it!
• 1 ½ cups (360ml) Warm Water (105-115°F): Warm water activates the yeast. Make sure the water isn’t too hot, as it can kill the yeast. Use a thermometer to ensure the correct temperature.
• 1 cup (150g) Pitted Olives, coarsely chopped: Use your favorite olives! Kalamata, green olives, or a mix of both work well. Make sure to pit the olives and coarsely chop them so they distribute evenly throughout the dough. Drain them well before adding to the dough.
• 2 tablespoons Olive Oil, plus more for greasing the skillet: Olive oil adds flavor and richness to the bread. It’s also used to grease the skillet to prevent the bread from sticking.
• Optional: 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, a pinch of red pepper flakes for added flavor. These are completely optional, but they can add a nice depth of flavor to the bread.

Equipment You’ll Need

• Large Bowl: For mixing the dough.
• Wooden Spoon or Spatula: For stirring the dough.
• 9-inch Cast Iron Skillet: A cast iron skillet is ideal for creating a crispy crust, but you can also use a Dutch oven or a regular oven-safe skillet. Make sure it’s oven-safe up to 450°F (232°C).
• Plastic Wrap or Kitchen Towel: For covering the dough while it rises.
• Oven Mitts: For handling the hot skillet.
• Wire Rack: For cooling the bread.

Step-by-Step Instructions

Follow these simple steps to bake your own No-Knead Skillet Olive Bread:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, yeast, and salt. Make sure the yeast is evenly distributed throughout the flour.
2. Add Water and Olive Oil: Add the warm water and 2 tablespoons of olive oil to the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms. It will be sticky and somewhat wet – that’s okay!
3. Incorporate Olives: Gently fold in the chopped olives until they are evenly distributed throughout the dough.
4. First Rise (12-18 hours): Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 12-18 hours, or until it has doubled or tripled in size. The longer it rises, the more flavorful it will be. You can also let it rise in the refrigerator for up to 24 hours for an even deeper flavor.
5. Shape the Dough: After the first rise, gently deflate the dough. It will be very bubbly and airy. Lightly flour your hands and the work surface. Gently turn the dough out onto the floured surface. Fold the dough over itself a few times to form a round. Be careful not to overwork the dough.
6. Second Rise (30-60 minutes): Grease the cast iron skillet generously with olive oil. Place the dough in the skillet. Cover with a clean kitchen towel and let rise for 30-60 minutes, or until the dough has puffed up slightly.
7. Preheat Oven: Preheat your oven to 450°F (232°C) with the cast iron skillet inside. This is crucial for creating a crispy crust. Make sure your skillet is oven-safe!
8. Bake the Bread: Carefully remove the hot skillet from the oven (use oven mitts!). Uncover the dough. Score the top of the bread with a sharp knife or lame (a specialized bread-scoring tool). This allows the bread to expand properly during baking and prevents it from cracking unevenly.
9. Bake Covered (25 minutes): Cover the skillet with a lid or aluminum foil. Bake for 25 minutes.
10. Bake Uncovered (15-20 minutes): Remove the lid or foil and bake for another 15-20 minutes, or until the bread is golden brown and the internal temperature reaches 200-210°F (93-99°C). You can use an instant-read thermometer to check the temperature.
11. Cool the Bread: Remove the bread from the skillet and place it on a wire rack to cool completely before slicing and serving. This allows the steam to escape and prevents the crust from becoming soggy.

Tips for Perfect No-Knead Skillet Olive Bread

• Use Fresh Yeast: Expired yeast will not work properly, so make sure your yeast is fresh. You can test its activity by proofing it in warm water with a pinch of sugar.
• Don’t Overwork the Dough: The beauty of no-knead bread is that you don’t need to knead it! Just gently mix the ingredients until they are combined. Overworking the dough can result in a tough bread.
• Use Warm Water: Warm water activates the yeast, but make sure it’s not too hot, as it can kill the yeast. The ideal temperature is between 105-115°F (40-46°C).
• Be Patient with the Rise: The long rise is essential for developing the flavor of the bread. Don’t rush it!
• Preheat the Skillet: Preheating the skillet is crucial for creating a crispy crust. Make sure your skillet is oven-safe.
• Score the Bread: Scoring the bread allows it to expand properly during baking and prevents it from cracking unevenly.
• Let the Bread Cool Completely: Letting the bread cool completely before slicing and serving allows the steam to escape and prevents the crust from becoming soggy.
• Experiment with Flavors: Feel free to experiment with different flavors! You can add other herbs, spices, or cheeses to the dough. Sun-dried tomatoes, rosemary, garlic, and Parmesan cheese are all great additions.
• Adjust Baking Time: Baking times may vary depending on your oven. Keep an eye on the bread and adjust the baking time as needed. The bread is done when it’s golden brown and the internal temperature reaches 200-210°F (93-99°C).

Variations and Additions

Want to switch things up? Here are some ideas for variations and additions:

• Sun-Dried Tomato and Basil: Add ½ cup of chopped sun-dried tomatoes and 2 tablespoons of chopped fresh basil to the dough along with the olives.
• Rosemary and Garlic: Add 1 tablespoon of chopped fresh rosemary and 2 cloves of minced garlic to the dough.
• Cheese: Add ½ cup of grated Parmesan, Asiago, or cheddar cheese to the dough.
• Spicy: Add ¼ teaspoon of red pepper flakes to the dough for a touch of heat.
• Whole Wheat: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. You may need to add a little more water to the dough if you use whole wheat flour.
• Herb Blend: Use a mix of dried herbs like oregano, thyme, and basil for a more complex flavor profile.
• Different Olives: Experiment with different types of olives, such as Castelvetrano or Niçoise olives.
• Add Seeds: Sprinkle sesame seeds, poppy seeds, or sunflower seeds on top of the dough before baking for added texture and flavor.

Serving Suggestions

This No-Knead Skillet Olive Bread is delicious served in many ways:

• On its own: Enjoy a slice of warm bread with a drizzle of olive oil and a sprinkle of sea salt.
• With soup or salad: Serve it alongside your favorite soup or salad for a complete meal.
• As a sandwich bread: Use it to make delicious sandwiches with your favorite fillings.
• With cheese and charcuterie: Serve it as part of a cheese and charcuterie board.
• Dipped in olive oil and balsamic vinegar: A classic and simple way to enjoy this flavorful bread.
• Bruschetta: Toast slices of the bread and top with chopped tomatoes, basil, garlic, and olive oil.
• Crostini: Slice the bread thinly and bake until crisp to make crostini, perfect for appetizers.

Storage Instructions

Store leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 2 months. To thaw, let the bread sit at room temperature for a few hours or overnight. You can also reheat the bread in the oven to refresh its texture.

Nutritional Information (Approximate, per slice)

Please note that nutritional information is an estimate and may vary based on specific ingredients and serving size.

• Calories: 200-250
• Protein: 5-7g
• Fat: 8-10g
• Carbohydrates: 30-35g
• Fiber: 2-3g

No-Knead Skillet Olive Bread Recipe Card

Here’s the recipe card for easy reference:

Conclusion

This No-Knead Skillet Olive Bread is a game-changer. It’s easy, delicious, and perfect for any occasion. So, ditch the kneading machine and embrace the simplicity of this recipe. You’ll be amazed at the incredible flavor and texture you can achieve with minimal effort. Happy baking!

FAQs

Q: Can I use bread flour instead of all-purpose flour?

A: Yes, you can use bread flour for a slightly chewier texture.

Q: Can I use instant yeast instead of active dry yeast?

A: Yes, you can use instant yeast. You don’t need to proof it before adding it to the dry ingredients.

Q: What if I don’t have a cast iron skillet?

A: You can use a Dutch oven or a regular oven-safe skillet.

Q: Can I freeze this bread?

A: Yes, you can freeze this bread. Wrap it tightly in plastic wrap and freeze it for up to 2 months.

Q: My dough didn’t rise. What happened?

A: Make sure your yeast is fresh and that the water you used was warm enough. Also, the temperature of your kitchen can affect the rising time.

Q: My bread is too dense. What did I do wrong?

A: Make sure you didn’t overwork the dough. Also, the rising time may have been too short.

Q: My crust isn’t crispy enough. What can I do?

A: Make sure you preheat the skillet and bake the bread at a high temperature. You can also try brushing the crust with olive oil before baking.